Main dishes
Mississippi Pot Roast
Beef chuck cooks slowly with pepperoncini, ranch seasoning, potatoes, and carrots, then is pulled apart in its cooking juices.
Serves 4
Directions
Pat the beef dry. Heat the oil in a skillet over medium-high heat and sear for 3 to 4 minutes on each broad side.
Put the halved potatoes and carrot chunks in the slow cooker. Set the beef on top.
Sprinkle with the ranch and au jus mixes. Add the pepperoncini and brine, then dot with butter.
Cover and cook on LOW for 8 to 10 hours, until a fork twists easily in the meat and the vegetables are tender.
Transfer the beef to a board and rest for 10 minutes. Pull into large pieces, discarding large seams of fat.
Skim excess fat from the cooking juices. Return the beef to the cooker, turn gently to coat, and serve with the vegetables.
